Variation on Guy Fieri's Turkey Chili

Fantastic Turkey Chili

This is my variation on Guy Fieri's Chili. He used a LOT of peppers. I adjusted the seasonings to make this less hot and less salty. This is a great chili recipe using turkey instead of beef. Very tasty!! The list of ingredients looks long, but the recipe really is not complicated. It freezes well. Serve with cornbread. We buy the cheapo mix at the grocery store, which takes about 3 minutes to prepare.

Ingredients

1 jalapeno pepper, minced (remove seeds for less heat)

9 cloves of garlic, minced

1 medium canned chipotle chili in adobo sauce, minced*

1 red bell pepper, diced 1/2 inch squares

1 green bell pepper, diced 1/2 inch squares

2 small red onions, diced 1/2 inch squares

4 T (1/4 cup) olive oil

2-1/2 pounds coarsely ground turkey

1 small can tomato paste

3 cups canned tomato sauce  (one 29 oz can)

1-3/4 cup chicken broth

3 T  chili powder

 2 T paprika

1 T  ground cumin

1-1/2 t garlic salt

2 t  onion salt

1-1/2 t ground black pepper

3 cups canned pinto beans with liquid -- two 15.5 oz cans

2 cups  canned black beans with liquid -- one 15.5 oz cans

3 cups  canned kidney beans, slightly drained -- two 15.5 oz cans

Garnishes (optional)

Shredded cheddar or Mexican blend cheese

Sliced scallions

Sour cream

1.   Finely mince jalapeno, garlic and chipotle. (I put them all together in a mini processor to make sure they were really fine.) Dice bell peppers and onions (approx. 1/2 inches square) by hand.

2.   Warm oil in a large pot over high heat. Add peppers, garlic and onions. Cook until soft, about 8 minutes.

3.   Guy says to add the turkey and gently stir, trying not to break up the turkey too much; cook until the meat is no longer pink, about 5 minutes.  I cooked the turkey separately in a large frying pan until no longer pink, and chopped it up with a spatula, then added it to the pot with the vegetables.

4. Add the tomato paste and sauce, stir for 4 minutes. Add chicken broth.

5. Add the spices, salts and pepper. Stir.

6. Stir in beans, lower head and cook uncovered, for at least 1 hour.

* I froze the rest of the chipotle chilis in adobo (1 per small bag) for use another time.